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Recipes from North Prairie Signature

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Sue Sexhus, Owner and President North Prairie Signature
Sue Sexhus, Owner and President North Prairie Signature
Serving Suggestions!

SWEET & HOT PEPPER RELISH

  • Great right out of the jar on a brat, hot dog, burger - any sandwich!
  • Add to any salad - tuna salad, egg salad, potato salad - for that extra zing!
  • See below for more delicious recipe ideas.

SWEET TOMATO RELISH

  • Great right out of the jar on a brat, hot dog, burger - any sandwich!
  • Add to any salad - tuna salad, egg salad, potato salad - for that extra zing!
  • See below for more delicious recipe ideas.

DAKOTA STYLE SEASONINGS...

  • Dakota Style Seasoning: The "Original!" Great on anything! Meats, Pasta, Salads, Soups, Vegetables, Rice
  • Confetti Pepper Medley: Pizza, Sloppy Joes, Pasta, Salads, Sauces, Casseroles
  • Garlic Pepper: Grilling, Bison, Beef, Chicken, Veggies, Eggs
  • Spicy Garlic: Anything you want Hot & Spicy - Meats, Chili - Anything that needs some ZING!
  • Gourmet Blend: Everything! Bison, Beef, Potatoes, Veggies, Fish, Chicken, Meats, Soups, Salads
  • Prairie Spice: Meats, Pasta, Salads, Soups, Vegetables, Rice

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Zesty Hors d’oeuvres

8 ounces of cream cheese
1/3 cup North Prairie Signature Sweet & Hot Pepper Relish

Mix together & chill a few hours or overnight.  Spread on crackers of your choice.
Also great on bagels!

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Diablo Egg Salad Sandwiches

4 hard-cooked eggs, chopped
1 tablespoon North Prairie Signature Sweet & Hot Pepper Relish
2 tablespoons finely shopped green onion
2 teaspoons prepared mustard
¼ cup mayonnaise

Combine all ingredients.  Spread between buttered bread slices.

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Tangy Potato Salad

North Prairie Signature Dakota Style Seasoning (to taste)
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon celery seed
2 tablespoons North Prairie Signature Sweet & Hot Pepper Relish
2 pounds cubed cooked red-skilled or new potatoes (about 6 cups)

Mix first five ingredients together.  Add potatoes.  Refrigerate several hours or until chilled.

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Brats with Tangy Sauce

1 package Bratwurst
4 tablespoons North Prairie Signature Sweet & Hot Pepper Relish
2 tablespoons chopped onion
2 tablespoons prepared mustard
Cook sausage.  Mix remaining ingredients.  Fill buns with sausage & top with Relish mixture.

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Tasty Bison Sloppy Joes

¼ medium onion, finely chopped
1 pound ground Bison
½ cup barbeque sauce
2 tablespoons North Prairie Signature Sweet & Hot Pepper Relish
Brown Bison and onion together.  Add barbeque sauce and Relish.  Cook until heated through.  Serve on buns.

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Tartar Sauce

1 cup mayonnaise
3 tablespoons North Prairie Signature Pepper Relish
1 teaspoon grated onion
1 tablespoon snipped parsley
2 teaspoons chopped canned pimiento
Combine ingredients.  Chill.

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Tuna Salad

Two 6-ounce cans tuna
2 tablespoons minced celery
2 tablespoons minced red onion
1 teaspoon minced parsley
1/3 cup prepared mayonnaise
1 teaspoon Dijon mustard
2 tablespoons North Prairie Signature Sweet & Hot Pepper Relish
Freshly ground black pepper
In a small mixing bowl break up the tuna with a fork.  Toss with the celery onion and parsley.  Add the mayonnaise, Relish, mustard, and season with pepper to taste.  Stir to combine.

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Polish Sausage with Spicy Topping

4 Polish Sausages
4 tablespoons North Prairie Signature Sweet & Hot pepper Relish
2 tablespoons chopped onion
2 tablespoons prepared mustard

Cook sausage.  Mix remaining ingredients.  Fill buns with sausage & top with Relish mixture.

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Fairest Wheels

1 cup finely chopped cooked chicken
½ cup chopped lettuce
½ cup shredded reduced-fat sharp cheddar cheese
1/3 cup chopped green onions
1/3 cup minced red bell pepper
4 ounces light cream cheese, softened
2 tablespoons low-fat sour cream
4 tablespoons North Prairie Signature Sweet & Hot Pepper Relish
3 (9 inch) flour tortillas

In medium bowl, combine first 5 ingredients and set aside.  In small bowl, beat together cream cheese, sour cream, and Sweet & Hot Pepper Relish on low speed of electric mixer.  Spread 1/3 cream cheese mixture over one side of tortilla.  Sprinkle with 1/3 chicken mixture, leaving ½ inch border at top just covered with cream cheese mixture (so you can seal it closed.)  Roll up tightly, jelly roll style.  Wrap torti8lla roll in plastic wrap.  Repeat with remaining tortillas and filling.  Refrigerate for 2 hours.  Trim off the ends and cut each roll into 8 slices serve cold.

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Salsa Medley

Combine the following adding more or less of each ingredient to your liking.

2 cups salsa
½ cup black beans
½ cup corn
½ cup cubed Velveeta cheese (or cheese of your choice)
¼ cup Sweet & Hot Pepper Relish
Combine the all ingredients - adding more or less of each ingredient to your liking. Put in microwave till cheese melts. Serve with chips of your choice.

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Bison Summer Sausage & Pasta Salad

2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped cucumber
1 small tomato, chopped
2 green onions, chopped
28 slices NPS Bison Summer Sausage (regular flavor, salami or summer sausage with peppers)
½ cup NPS Red Wine Vinaigrette Salad Dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and bison summer sausage. Add salad dressing and toss to coat. Cover and refrigerate until serving. Yield: 4-6 servings.

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Grilled Vegetable Kabob Salad

1 small green pepper, cut into 1-inch chunks
1 small red pepper, cut into 1-inch chunks
1 pkg (6oz) cremini or white mushrooms
1 small yellow squash, thickly sliced
1 small Vidalia or Walla Walla onion, cut into ¼-inch wedges
¾ cup NPS White Wine Vinaigrette Dressing
8 cups torn mixed salad greens

Thread vegetables alternately on 12 small skewers. Place in large shallow pan; brush with dressing. Let stand 30 minutes to marinate.

Place skewers on grill over medium-hot coals.

Grill 6-8 minutes or until tender, brushing with dressing and turning occasionally.

Place greens on 6 individual plates; top each with 2 kabobs.

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Fresh Vegetable Salad

1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped red pepper
1 cup chopped zucchini
½ cup NPS White Wine Vinaigrette Dressing

Mix all ingredients in large bowl. Refrigerate several hours or until chilled.

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Tomato Wheat Bread Salad

4 cups wheat bread cubes
2 large tomatoes, cut into wedges
½ cup medium red onion, cut into slivers
½ cup large cucumber, cut in half lengthwise, sliced
¼ cup thinly sliced fresh basil leaves
½ cup NPS Red Wine Vinaigrette Dressing

Heat oven to 350ºF.

Toast bread cubes in shallow baking pan 10 minutes or until crisp, stirring occasionally.

Mix vegetables, basil and dressing in large bowl.

Toss in bread cubes just before serving.

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Italian Dressing Pasta Salad

8 ounces (½ pound) pasta, cooked
1 cup NPS Red Wine Vinaigrette Dressing
3 large cloves garlic, finely minced
1 tsp NPS Dakota Style "Prairie Spice"
3 cups assorted vegetables (i.e. broccoli, carrots, corn, peas, green beans, cherry tomatoes)
½ cup chopped red or sweet Vidalia onions
1 red pepper, rinely chopped (or use roasted red peppers)
1 9-ounce stick NPS Bison Summer Sausage, thinly sliced
1 cup bit size mozzarella cheese

Cook pasta according to package directions. DO NOT DISCARD THE WATER!

In a large bowl, pour the dressing over the cooked and drained pasta while still hot. Mix in garlic and "Prairie Spice."

Blanch prepared vegetables in the pasta water. Do not overcook.

Add the cooked vegetables and all remaining ingredients and mix well.

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Baby Spinach Salad

2 cups baby spinach
1 (10-ounce) bag chopped romaine lettuce
2 cups sliced strawberries
½ cup sliced green onions
1 cup seasoned croutons
NPS White Wine Vinaigrette Dressing

Combine salad ingredients in a large bowl and toss well. Drizzle salad with desired amount of vinaigrette; toss salad and serve.

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Broccoli Salad

1 bunch broccoli
½ cup chopped red onion
1 cup chopped celery
1 pound bacon (fried & crumbled)
½ cup sunflower seeds
½ cup raisins (I used Craisins.)
NPS Red Wine Vinaigrette Dressing

Stir all together & refrigerate at least 4 hours before serving.

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